Savory flavors have had a big moment in cocktails the last several years with ingredients such as truffle and bacon infusions, pickle brine and bacon garnishes enticing the thirsty. While savory is still welcome, why not mix up your early spring sipping with something sweeter? Supplement the season’s famed julep with a boozy take on childhood favorites such as hot cocoa, or enjoy a sinful dessert with an alcohol infusion. Here are a few saccharine finds from across the Buckhead area to get you started.

Dantanna’s Sexual Chocolate

Cocoa with a Kick

Those chilly March days full of rain (and even the chance of snow) call for cozy cocktails with a bit of heat. Think hot chocolate with a twist. At the Dantanna’s locations in Buckhead and Sandy Springs, you can sip on a devilish Sexual Chocolate cocktail made with spiced Mexican hot cocoa, Slo Down Wines Sexual Chocolate red wine and red wine-infused whipped cream.

Eclipse de Luna’s Spanish Kiss

S’more Sips

Eclipse di Luna’s Spanish Kiss (available at the restaurant’s Miami Circle location) is a rich sip worthy of dessert designation. Godiva chocolate liqueur is blended with heavy cream and Pinnacle Whipped vodka, then served with a crushed chocolate graham cracker rim and marshmallows for garnish.

Grown-up Floats

It’s tough to beat the sweet potato fries and the No. 1 FB burger at Farm Burger in Buckhead. Unless of course, you’re interested in both ice cream and a beer, in which case, you can order from the menu’s adult floats selection. Pick from Original Sin Cider, Wells Banana Bread Beer and Terrapin Liquid Bliss Chocolate Peanut Butter Porter, and you’ll get a cold pint served with a generous scoop of vanilla ice cream.

Winter Throwback

If you’re feeling nostalgic for the holidays—and the winter flavors that come with them— you can indulge in Holeman and Finch’s The Nutcracker cocktail. As the name implies, the drink features flavors reminiscent of winter and is made with peanut bourbon, honey syrup and barrel-aged bitters.

Take 1 ½ ounces of peanut bourbon (read our November/December issue for tips on making your own infusions), 1 tablespoon of Demerara syrup and 3 dashes of Angostura bitters. Shake with ice, pour in a cocktail glass.